Tangy, Salty, Creamy, Moist, Citrusy, and DELICIOUS! This Cilantro Lime Yogurt Chicken & Peppers is a one-pan wonder that is so simply paired with a crusty bread, rice, orzo, Quinoa, or pasta! The yogurt marinade tenderizes the chicken helping to keep it moist and tender as it cooks. The flavors seep into the meat and coat the outside so when it roasts, it gets this sweet and salty crust. The mini sweet peppers are not only cute, but so delicious and sweet. The broccoli is crunchy and crisp and completes this delicious meal.

Why do I love one-pan recipes?

They are easy! Easy cooking, easy clean up

They are tasty! Roasting in the oven means food gets browned and natural flavors come out

They are versatile! You can create so many options with the proteins, vegetables, & flavors

For this recipe, you start by marinating the chicken with a delicious yogurt marinade. Marinades of course add flavor, but they can also tenderize proteins, as is the case with a yogurt marinade. It is believed that the calcium in dairy products activates enzymes in meat that break down proteins, thereby making the meat more tender. This cilantro lime marinade adds such amazing flavor and makes the chicken so tender so as it roasts in the oven it says moist, juicy, tender and so flavorful.

Mix and then add the marinade to a baggie with the chicken, seal the bag, then smush the marinade around the chicken pieces so that all are coated with the marinade. Let sit in the refrigerator for at least 1 hour, up to 8 hours before cooking.

Spray a large cooking sheet pan with Olive Oil cooking spray and place the the whole mini peppers & broccoli florets on the pan. Drizzle 1 teaspoon of extra virgin olive oil over top. Sprinkle with salt and pepper and toss with hands to coat every veggie with the oil and seasoning.

Add the chicken pieces with marinade to the pan, spreading the veggies around the chicken. Cook for 25-30 minutes in a 375 F degree oven or until the chicken reaches a 165 degrees F internal temperature.

While the chicken is cooking, make the Cilantro Lime Yogurt sauce to pour over top. Add 1/2 cup yogurt to a medium size bowl with the lime zest. juice from a quarter of the remaining lime, 1 teaspoon cilantro, and 1 teaspoon scallion greens. Finally add a dash of salt and fresh ground pepper to taste. Mix to combine.

I love all of the amazing colors in this dish that make the presentation on a platter so amazing. You can serve it with rice, orzo, quinoa, or pasta. OR EAT IT ALONE!! Serve with a sprinkling of cilantro, scallions, and a drizzle of the Cilantro Lime Yogurt Sauce.

Cilantro Lime Yogurt Chicken & Peppers

Tangy, Salty, Creamy, Moist, Citrusy, and DELICIOUS! This Cilantro Lime Yogurt Chicken & Peppers is a one-pan wonder that is so simply paired with a crusty bread, rice, orzo, Quinoa, or pasta! The yogurt marinade tenderizes the chicken helping to keep it moist and tender as it cooks. The flavors seep into the meat and coat the outside so when it roasts, it gets this sweet and salty crust. The mini sweet peppers are not only cute, but so delicious and sweet. The broccoli is crunchy and crisp and completes this delicious meal.

Course
Main Course

Prep Time1hour15minutes

Cook Time30minutes

Total Time1hour45minutes

Servings4people

AuthorCarrie Tyler

Ingredients

16ozChicken breast

3/4cupNon-Fat Plain Greek Yogurt

2Limes

3Scallions

1cloveGarlic

1Small Bunch, Cilantro

1tspSalt

1tspFresh Ground Pepper

8ozMixed Mini Sweet Peppers

2cupsBroccoli florets

1tspExtra Virgin Olive Oil

Cooking Spray, Olive Oil

Instructions

Pre-Ahead

Zest 1 lime and set aside in an airtight bowl. Save the lime that was zested in a separate airtight baggie or container so it doesn't dry out. Wait to juice the 2 limes until ready to cook.

Thinly slice the scallions, keeping the whites and greens separated. Peel and mince the garlic. Chop 2 tablespoons of the Cilantro. If doing this step 1-2 days before cooking, keep everything separated in 1 storage container or in separate baggies.

Cut the chicken breasts into large pieces about 2-3 inches each, not bite-size. Store in sealed 1-gallon plastic bag.

Yogurt Marinade

Add the marinade to the baggie with the chicken, reseal the bag, then smush the marinade around the chicken pieces so that all are coated with the marinade. Let sit in the refrigerator for at least 1 hour, up to 8 hours before cooking.

Roast the Chicken, Peppers, and Broccoli

Preheat the oven to 375 degrees F.

Spray a large cooking sheet pan with Olive Oil cooking spray and place the the whole mini peppers & broccoli florets on the pan. Drizzle 1 teaspoon of extra virgin olive oil over top. Sprinkle with salt and pepper and toss with hands to coat every veggie with the oil and seasoning.

Add the chicken pieces with marinade to the pan, spreading the veggies around the chicken. Cook for 25-30 minutes or until the chicken reaches a 165 degrees F internal temperature.

Make Sauce

While the chicken is cooking, make the sauce to pour over top. Add 1/2 cup yogurt to a medium size bowl with the lime zest. juice from a quarter of the remaining lime, 1 teaspoon cilantro, and 1 teaspoon scallion greens. Finally add a dash of salt and fresh ground pepper to taste. Mix to combine.

Plate

This one-pan recipe is great on its own, but you can definitely make rice, pasta, quinoa, orzo, or couscous on the side.

Plate the chicken, peppers, and broccoli and garnish with a drizzle of the Cilantro Lime Yogurt Sauce and a sprinkling of cilantro and scallion greens.